Common use of Deep Frying Equipment Clause in Contracts

Deep Frying Equipment. If any deep frying with oil or fat is conducted on the premises the Lessee must ensure that: (a) Every frying vat is fitted with a close fitting steel lid and that such lid is kept securely shut when the vat is not in use; (b) A fire blanket is always kept in a conspicuous place in the vicinity of, but at a safe distance away from the frying operation and that the fire blanket is readily accessible for immediate use at all times during any deep frying activity; (c) A fully charged multi-purpose extinguisher of not less than 2.25kg capacity or a fully charged extinguisher specifically designed for use on flammable liquid fires installed in a conspicuous place in the vicinity of, but at a safe distance away from, the frying operation and is accessible for immediate use at all times during any deep frying activity; (d) All thermostats, pans, blankets and extinguishers are maintained in good working order at all times; (e) Extraction filters are cleaned weekly and extraction flues and ducting inspected monthly and cleaned as necessary to minimise the risk of fire; (f) Where the fryer is an electric fryer a separate non-adjustable manual reset thermostat is fitted to it and set to disconnect the power supply when the temperature of the cooking liquids reaches 240 degrees centigrade; and (g) All cooking liquids for disposal are stored at all times in a metal container with a close fitting metal lid until removed from the Premises. All grease traps must be cleared regularly from the Premises as required by the Lessor.

Deep Frying Equipment. If any deep frying with oil or fat is conducted on the premises Premises the Lessee must ensure that: (a) Every frying vat is fitted with a close fitting steel lid and that such lid is kept securely shut when the vat is not in use; (b) A fire blanket is always kept in a conspicuous place in the vicinity of, but at a safe distance away from from, the frying operation and that the fire blanket is readily accessible for immediate use at all times during any deep frying activity; (c) A fully charged multi-purpose extinguisher of not less than 2.25kg capacity or a fully charged extinguisher specifically designed for use on flammable liquid fires installed in a conspicuous place in the vicinity of, but at a safe distance away from, the frying operation and is accessible for immediate use at all times during any deep frying activity; (d) All thermostats, pans, blankets and extinguishers are maintained in good working order at all times; (e) Extraction filters are cleaned weekly and extraction flues and ducting inspected monthly and cleaned as necessary to minimise the risk of fire; (f) Where the fryer is an electric fryer fryer, a separate non-adjustable manual reset thermostat is fitted to it and set to disconnect the power supply when the temperature of the cooking liquids reaches 240 degrees centigrade; and (g) All cooking liquids for disposal are stored at all times in a metal container with a close fitting metal lid until removed from the Premises. All grease traps must be cleared regularly from the Premises as required by the Lessor.